Two & A Knife

This recipe reminds me of Hamburger helper but a lighter healthier version. Its like the classic without the guilt. A more adult version but also kid friendly. You can also make a vegetarian version of this minus the ground turkey.

Ingredients

• 4 Bell peppers
• 8oz whole wheat macaroni
• 2 butternut squash, small cubes
• 1.5c vegetable stock
• 2 cloves garlic
• 1tsp turmeric
• 1tsp garlic powder
• 6oz ground turkey
• 1 yellow onion, diced
• 1/2tsp red pepper flakes
• 1/2tsp garlic powder
• 1/2tsp black pepper
• 1/2tsp salt
• 2Tb parsley

Directions

• In a pot of bowling water heavily salt water.
• Cook pasta according to package instructions.
• Peel and cube butternut squash add in enough stock to cover squash boil till tender about 20 minutes.
• blend till smooth in blender.
• Brown ground turkey season with salt and pepper.
• Add in onions and garlic.
• Add in butternut squash, turmeric, garlic powder and smoked paprika. Season with salt and pepper to taste.
• Fold in macaroni and parsley.
• Cut the lid with the stem across off of bell pepper.
• Seed and remove ribs
• Season with salt all around the inside make sure to get the sides.
• Fill with macaroni If you want to top with cheese nows the time.
• Cook for 15 minutes at 400.
• Bell peppers should still be crisp but tender.